Shell and de-vain shrimp if not purchased that way. Quarter onion. Cut celery into 1 inch pieces. Place onions, celery and water into food processor. Pulse until finely chopped. Drain through strainer, reserving water. In a large frying pan melt butter and saut onion and celery until tender. Place reserved water, flour, tomato puree, garlic, green onions, sauces and seasoning into food processor and process until smooth. Add mixture to onion and celery. Simmer uncovered, stirring occasionally, for approximately 25 minutes. Add shrimp and continue cooking until shrimp are pink in color on both sides.
Meanwhile cook rice according to directions on package.
Spoon shrimp and sauce mixture over hot rice.
NOTE: Be careful not over cook shrimp. They will shrink and become tough. This is about the only way you can spoil this dish.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4|
|Calories from Fat: 248 (35%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 401.5mg||124 %|
|Sodium 575.9mg||20 %|
|Potassium 901.3mg||24 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 57.4g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 708
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